Let’s get right down to business today.

Why?

Because I’m slightly busy getting ready for a trip to Portland tomorrow.

For what?

To shoot Mama Pea’s second cookbook!

For how long?

A full week!

Clothing, camera equipment, and random photography props, are currently strewn about the house. Does anyone else like to make a to-do list with 584 things on it the day before they go out of town?

That would be me.

One thing I did today? Made 4 new creations to share with you lovely people.

Inspired by Tom Haverfod and his hilarious food nick names. Please tell me you watch Parks and Rec!!

[source]

It’s been far too long since my last bowl of popped amaranth. Surprisingly filling, and a cinch to make. Well, once you figure out the proper heat setting for your stove, it’s a cinch. It varies quite a bit but if your stove is hot enough the amaranth should pop within seconds.

Fluffy, crunchy, goodness.

And quite nutrient dense.

180 cals – 3g fat – 32g carbs – 4.5g fiber – 7g of protein for 1/4 up [1 1/2 up popped] – 21% iron

As an alternative to adding a handful of different toppings and pouring milk overtop, I’ve come up with a few cereal sauce recipes for you to enjoy.

I’ll leave it up to you to decide whether you pour this on popped amaranth or just slurp straight from the glass.

These are really quite simple and will take any bowl of cereal to the next level.

Pop 1/4 cup – 6 Tablespoons amaranth, which yields 1.5-2 cups popped amaranth. Directions here.

Blueberry Banana Protein

3/4 cup blueberries
1/2 banana
1 cup milk
3 Tablespoons protein powder

Chocolate Cherry Chia

3/4 cup cherries
1 Tablespoon unsweetened cocoa powder
1 cup milk
1 Tablespoon chia seeds

*If you refrigerate this for 5-10min after blending it will thicken substantially.

Cinnamon Banana Butter

1.5 Tablespoons almond butter
1/2 Tablespoon ground flax
1/2 banana
1 cup milk
1 teaspoon cinnamon

Peanut Butter “Monster”[as coined by Angela]

2 cups raw spinach
1.5 Tablespoons peanut butter
1 cup milk
1 teaspoon honey

For each recipe, blend all ingredients until smooth.

*Use frozen fruit for a thicker consistency.

Of course, you can add a crunchy topping if you like.

See you from the West coast!

Other cereal sauce recipes.

Ashley

What would Tom Haverford call “popped amaranth?”

Oh weekend.

You have been so fabulous.

Today I was entertained with TV, old Friends episodes, a blanket + a pillow.

And food.

The last scoop of pumpkin was begging to be used up.

But how?

I was in the mood for something a little more creative than pumpkin oatmeal.

Popped amaranth came to mind, but how could I make it pumpkiny?

By making pumpkin spiced cream, that’s how!

I popped 1/3c raw amaranth, which produced this massive bowl of fluffy crunch.

Walnuts + banana were added.

Then a little honey for sweetness + coconut butter because it’s delicious.

And of course, the pumpkin cream.

Bursting with warmth + flavor from the spices.

Thickened from the pumpkin, and slightly sweet from the banana.

2 of my favorite worlds have just collided.

cereal + pumpkin

Pumpkin Cream Cereal

1/4-1/3c raw amaranth [popped amaranth tutorial] = 1 1/2-2c popped
1c unsweetened almond milk
1/2t vanilla
1/3c pumpkin puree, chilled
2-3” banana piece
3/4-1t cinnamon
1/8-1/4t ginger
pinch of all-spice/nutmeg
1.5t honey

Pop amaranth and place in a bowl. *cool if the fridge/freezer if desired
In a blender, blend milk, pumpkin, banana, vanilla + spices until smooth. *blend honey into mixture or drizzle on top
Taste + add more spices if desired. Also feel free to add in protein powder if desired.
Top cereal with desired toppings + pumpkin cream.

It was nearly impossible not to chug the pumpkin cream straight from the blender.